Baked Cannelloni

Metric Ingredient Imperial
425 ml ricotta cheese 1 3/4 cup
250 ml mozzarella cheese, shredded 1 cup
50 ml parmesan cheese, grated 1/4 cup
1 egg 1
125 ml cooked spinach, well drained & chopped 1/2 cup
30 ml dried basil 2 tbsp
1 ml nutmeg 1/4 tsp
12 cannelloni tubes, cooked according to package directions 12
750 ml tomato sauce 3 cup
30 ml parmesan cheese, grated 2 tbsp

In a large bowl; combine ricotta, mozzarella, 1/4 cup (50 ml) parmesan, egg, spinach, basil, nutmeg, salt and pepper. Stuff into cooked cannelloni shells. Spoon half of sauce into 13 x 9 inch (33 x 23 cm) baking dish. Place filled cannelloni in single layer in dish. Spoon remaining sauce over top; sprinkle with 2 tablespoons (30 ml) parmesan. Cover with foil. Bake in 375 F (190 C) oven for 30 minutes. Remove foil and bake for another 10 minutes or until bubbling.

Serves 4